Roasted Red Peppers Preserved in Olive Oil | Make Ahead Mondays


  • Red or multi-colour bell peppers
  • 1-2 cloves of garlic, peeled and thinly sliced
  • pure olive oil (not extra virgin)

1. Preheat your grill to medium high. 2. Stand a bell pepper on its bottom on your cutting board. Use a sharp knife to cut slabs of pepper away from the seedy stem and core. Discard the cores and set the pepper pieces in a bowl. Repeat until you've prepared all of your peppers this way. 3. Lay ...

View full recipe at SpringPad


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